December 28, 2018

I promised I would share my recipe for Rainbow Cookies so here is a step by step video to show you how easy it is. I recommend you bake and make new friends by sharing so you don’t eat to many yourself!  #share #love

Rainbow Cookies Recipe. What you need:
– 2 Boxes of Betty Crocker Pound Cake Mix
(follow all mixing instructions on the box. I use water not milk)

Pound Cake mix ingredients you need:
– 4 Eggs
– 1 stick of Butter
– Water

– Non-Stick Baking Spray
– Almond Extract
– Food Coloring
– 1 Bag of Semi-Sweet Chocolate Chips
– Large Jar of Raspberry Preserves

– 3 Cookie Baking Pans (15 in x10 in)
– 1 Large Mixing Bowl
– 3 Medium Mixing Bowls (for the three different color batters)

Pre-heat oven to 300 degrees and spray coat your 3 baking pans.
Mix both boxes of pound cake in one large bowl and follow all instructions on the cake box.
Add 6 teaspoons of Almond Extract and mix into the batter.

Separate batter into 3 separate bowls by measuring out 2 cups of batter for each bowl.
In each bowl mix a different color.
Bowl #1 Red
Bowl #2 Yellow
Bowl #3 Green

Bake each layer for about 12-15 minutes or until cakes are baked and let cool for 10-15 minutes.

Lay the first Red layer on a flat surface with wax paper and put a thin, even layer of Raspberry preserves on top. Repeat this by laying the Yellow cake layer on top of the first layer and put another thin layer of Raspberry preserves on top of that layer.
Lay the last Green layer on top and gently even out the entire stack.

Pour 2 cups of semisweet chocolate morsels into a microwaveable bowl and melt using instructions on the package. Make sure the chocolate is completely melted, smooth and slightly cooled, then pour the chocolate over the top of your stack. Gently spread the chocolate all over the top and sides of your layers until all sides are completely covered.

Add sprinkles or dust with powdered sugar for added decoration and begin cutting each row of cookies. You can cut into 2 inch long strips for a two bite cookie or cut into 1 inch squares for the perfect bite size.

Place each cookie onto a flat tray or plate and cover with aluminum foil and chill in the fridge to let the chocolate harden.

Season Greetings!

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